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Application of indigenous strains of lactic acid bacteria for semi ‐industrial production of autochthonous Montenegrin Njeguši cheese
Most of the traditional dairy products of south‐eastern Europe are produced from unpasteurised milk without addition of selected starter cultures. These artisanal products have an interesting biodiversity of indigenous microbiota. In Montenegro, one of the most popular traditional cheeses is Njeguši cheese, belonging to the group of hard cheeses. Most of the cheeses are produced from ewes' milk, but cows' milk is also widely used. In Montenegro, there are no existing legal regulations defining the specificities of the production or the raw material used for the production of autochthonous food products. Therefore, the p...
Source: International Journal of Dairy Technology - January 8, 2018 Category: Nutrition Authors: Aleksandra Martinovic, Judith Narvhus, Roger K Abrahamsen, Hilde M Østlie, Siv B Skeie Tags: Original Research Source Type: research

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese
The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk cheese during production and ripening. The microbial community of this cheese was quantified, and their roles during proteolysis and lipolysis were studied. We observed an accumulation of substantial amounts of peptides during ripening, which might be attributed to the abundant presence of lactic acid bacteria, as well as to secondary microbiota including fungi, yeasts and actinobacteria. Similarly, high lipolysis levels were obtained, which can be explained by the indigenous lipase in milk and microbial lipases. These results ...
Source: International Journal of Dairy Technology - January 8, 2018 Category: Nutrition Authors: Sebnem Ozturkoglu ‐Budak, Didem P Aykas, Celalettin Kocak, Sedat Dönmez, Ayse Gursoy, Ronald P De Vries, Peter A Bron Tags: Original Research Source Type: research

Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 3, 2018 Category: Nutrition Source Type: research

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International Journal of Dairy Technology, Ahead of Print. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - January 3, 2018 Category: Nutrition Source Type: research

Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - December 20, 2017 Category: Nutrition Source Type: research

The sol –gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - December 20, 2017 Category: Nutrition Source Type: research

Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks
International Journal of Dairy Technology, EarlyView. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - December 20, 2017 Category: Nutrition Source Type: research

Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics
International Journal of Dairy Technology,Volume 71, Issue S1, Page 175-184, March 2018. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - December 20, 2017 Category: Nutrition Source Type: research

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International Journal of Dairy Technology, Ahead of Print. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - December 20, 2017 Category: Nutrition Source Type: research

Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks
This study focused on monitoring changes in aflatoxin M1 (AFM1) concentrations during production and storage of different fermented milks using selected probiotic and nonprobiotic combined cultures. Milk samples intended for fermentation were intentionally contaminated by adding a standard of AFM1. All of the tested cultures caused remarkable reductions in AFM1 concentrations during the fermentation process. Probiotic cultures were more effective than nonprobiotic cultures, with Lactobacillus caseiLC‐01 strain being the most efficient, achieving a reduction level of approximately 58%. Among the nonprobiotic cultures, yog...
Source: International Journal of Dairy Technology - December 20, 2017 Category: Nutrition Authors: Irena Baruk čić, Nina Bilandžić, Ksenija Markov, Katarina Lisak Jakopović, Rajka Božanić Tags: Original Research Source Type: research

Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics
The main aim of this study was to investigate the effects of addition of six different prebiotic compounds (inulin, lactulose, lactitol, Hi‐maize, maltodextrin and β‐glucan) on syneresis, sensory attributes and rheological characteristics (elastic modulus, viscous modulus, loss tangent, complex modules) of probiotic yoghurt. The results revealed that the inclusion of the prebiotic compounds into the probiotic yoghurt profoundly affected the products' syneresis, as well as the sensory and rheological characteristics of the probiotic yoghurts compared with control samples. On the whole, production of probiotic yoghurts ...
Source: International Journal of Dairy Technology - December 20, 2017 Category: Nutrition Authors: Somayeh Heydari, Atefeh Amiri ‐Rigi, Mohammad Reza Ehsani, Mohammad Amin Mohammadifar, Nasim Khorshidian, Mohammad Reza Koushki, Amir Mohammad Mortazavian Tags: Original Research Source Type: research

The sol –gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content
This study aimed at determining sol–gel transition temperatures of microfiltered skim milk retentates for different protein levels (6, 8 and 10% (w/w)) and a wide pH range (native pH to 4.6) by means of small‐amplitude oscillatory shear rheology. For a pH of 5.4 to 5.0, the sol–gel transition temperatures decreased significantly with increasing protein content, which did not differ for pH 4.8 and 4.6. The sol–gel transition temperatures of retentates with 10% (w/w) protein at pH 5.4 and 4.6 were 58.4 °C and 10.9 °C, respectively. (Source: International Journal of Dairy Technology)
Source: International Journal of Dairy Technology - December 20, 2017 Category: Nutrition Authors: Johannes Sch äfer, Ingrid Läufle, Christian Schmidt, Zeynep Atamer, Stefan Nöbel, Alina Sonne, Reinhard Kohlus, Jörg Hinrichs Tags: Original Research Source Type: research